Description

This Matcha Mousse Cheesecake is a dreamy no-bake cheesecake dessert featuring a buttery graham cracker crust, a rich cheesecake layer, and a light, airy matcha mousse. If you’re looking for the best no-bake cheesecake recipe, this easy cheesecake recipe is perfect for tea lovers and dessert enthusiasts alike. With its elegant green tea flavor and velvety texture, this homemade cheesecake is a must-try for any occasion!

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar

For the Cheesecake Layer:

8 oz cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy cream

For the Matcha Mousse:

1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon matcha powder
1 teaspoon gelatin + 2 tablespoons water (bloomed)

For the Topping:

1/2 cup whipped cream
1 teaspoon matcha powder (for drizzle)

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Instructions

Prepare the Crust:

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom of a springform pan.
Chill in the refrigerator while preparing the filling.

Make the Cheesecake Layer:

In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cheesecake filling evenly over the crust and refrigerate.

Prepare the Matcha Mousse:

In a bowl, whip heavy cream, sugar, and vanilla extract until soft peaks form.
In a small dish, dissolve gelatin in warm water and let it bloom for 5 minutes.
Mix the bloomed gelatin into the whipped cream.
Sift in matcha powder and fold gently until fully combined.
Pour the matcha mousse over the cheesecake layer and smooth the top.

Decorate & Serve:

Drizzle a matcha glaze or sprinkle matcha powder over the top. Create swirls for an elegant finish.
Refrigerate for at least 4 hours (or overnight) before slicing and serving.

Notes

For a stronger matcha flavor, add an extra ½ tablespoon of matcha powder to the mousse.
This no-bake cheesecake can be made a day in advance for the best texture.
Use a springform pan for easy removal and a clean, professional look.
For mini cheesecake bites, use a muffin tin with cupcake liners.

Prep Time: 20 minutes
chill time: 4 hours
Category: Desserts
Method: No-Bake
Cuisine: Japanese-Inspired